Serving up great food since 2001

Category Archives: baking

This tart is so easy to make and it is scrumptious. Since I made it for two of us, I halved the recipe that I usually make for parties etc. When serving many people I cut it into one inch squares and place in cupcake papers. This full recipe is made in a half sheet pan. I use a quarter sheet pan for the half recipe.Line either size with parchment paper.

Ingredients:

Half a package of phyllo, thawed.

6 onions

4 tablespoons Sweet Onion Sugar (optional)

1/3 cup olive oil

1 box (5.2 oz) Boursin Cheese

2 cups arugula

juice & zest of one lemon (Meyer if you can get it)

Salt and Pepper

Splash of olive oil

Method:

Heat oven to 400 degrees

Make caramelized onions by sauteeing the sliced onions in a little olive oil. Add the sweet onion sugar. cook down on low for an hour, stirring frequently. Allow to cool slightly,

Lay out the Phyllo dough, cover with plastic wrap and top with a wet kitchen towel.

Lay out two sheets of phyllo on to the baking sheet, then brush with olive oil and continue the process until all of the sheets have been laid out. Keep replacing the plastic and towel in between layers. Some of the phyllo should hang over the edge. Brush a layer of oil on the top sheet.

Spread the onions out evenly on the phyllo

Crumble the cheese over the onions

Add salt and pepper to taste

Bake for 20 minutes

Toss the arugula with the lemon juice and olive oil, then top the tart with it.

Lay the tart out on a cutting board (just pull the paper out onto the board) and cut with a pizza cutter.

This can be served warm or room temperature. It keeps for a week in an air tight container.

This banana bread is my great grandmother’s recipe except for a single addition, a little trick I learned in Hawaii. It has Cocoa Nibs added. They are pure chocolate which does not have any sugar or butterfat added. They do not melt, but remain crunchy and full of chocolate flavor.